IKBAL SYUKRONI; ANDI SANTI. Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda: Chemical and Cholesterol Content of Tiger Shrimp (Penaeus monodon) with Different Cooking Methods . Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 24, n. 3, p. 319–324, 2021. DOI: 10.17844/jphpi.v24i3.37477. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/37477. Acesso em: 23 mar. 2026.